Double Chocolate Peppermint Cookies
Prep Time
15 mins
Cook Time
10 mins
Chill Time
1 hr 30 mins
Total Time
1 hr 55 mins
My Double Chocolate Peppermint Cookies are easy, festive, and fun for kids—perfect for using up candy canes and adding to your holiday spread!
Servings: 20 cookies
Ingredients
- ¾ cup (4 oz/115 g) bittersweet chocolate , finely chopped
- ½ cup (4 oz/115 g) butter
- ½ cup (2 oz/57 g) Dutch-processed cocoa powder
- 2 large eggs , at room temperature
- ⅔ cup (5 oz/142 g) granulated sugar
- ⅔ cup (4 oz/115 g) dark brown sugar
- ½ teaspoon salt
- 1 teaspoon peppermint extract
- 1 teaspoon vanilla extract
- ⅔ cup (3 ⅓ oz/94 g) all-purpose flour
- ¼ cup (2 oz/57 g) peppermint candy , crushed
Instructions
To Make the Dough
-
In a small microwavable bowl, combine the bittersweet chocolate, butter and cocoa powder, and heat for 60-90 seconds in 30 second increments, stirring in between, until the chocolate and butter have melted. Set aside to cool.
-
In the bowl of a stand mixer fitted with a whisk attachment, whip the eggs, granulated sugar, brown sugar and salt on high speed for 3 minutes, until light and fluffy.
-
Lower the speed to medium and add in the peppermint extract, vanilla extract and the melted chocolate mixture.
-
Turn the speed to low and fold in the flour until just combined, then transfer to a bowl, cover with plastic wrap and chill for 1 hour.
To Bake the Cookies
-
Preheat the oven to 325°F (165°C) fan assist and line 2 baking sheets with parchment paper. Set aside.
-
Scoop 2-tablespoon portions of dough (about 1 ½ oz/ 42 g) onto the prepared baking sheets about 2 inches (5 cm) apart, then chill for 30 minutes.
-
Bake for 8 minutes. Sprinkle the crushed candy on top of the cookies and bake for another 2 minutes, or until just barely set in the center.
-
Let cool on the pans for 5 minutes before transferring to a wire rack to cool completely.
-
Enjoy with a glass of milk! Store in an airtight container at room temperature for up to 3 days.
Recipe Notes
- Chill the dough for 30 minutes before scooping: That's the perfect amount of time to make the dough firm enough, but not too hard.
- To avoid flat cookies: Be sure to cool the melted butter-chocolate mixture before mixing it with the other ingredients. And never put cookie dough on a warm pan—if you're reusing one, let the pan cool completely between batches.
- Don't overbake: You'll end up with tough, dry cookies. You'll know they're done baking when the edges look set.
- Oven setting: If you don’t have a convection setting on your oven, preheat the oven to 350°F (180°C) and bake one sheet at a time.
- Swap the peppermint candy for a glaze: Instead of peppermint candy, you can also make a simple glaze to drizzle on top of the chocolate cookies. In a small bowl, combine 1 cup (4 oz/113 g) of powdered sugar with 1 to 2 tablespoons of milk and a few drops of peppermint extract. Drizzle on the cookies and let them set for about 15 minutes before storing.
- Not a fan of peppermint? For a delicious variation, replace the peppermint extract and candy with almond extract and chopped nuts to make a chocolate almond cookie.